Handbook of dough fermentations / edited by Karel Kulp, Klaus Lorenz.
| Uniform Title: | Food science and technology (Marcel Dekker, Inc.) ;
127. |
|---|---|
| Other Authors: | |
| Language: | English |
| Published: |
New York :
Marcel Dekker, Inc.,
[2003], ©2003.
|
| Series: | Food science and technology (Marcel Dekker, Inc.) ;
127. |
| Subjects: | |
| Physical Description: | x, 304 pages : illustrations ; 24 cm. |
| Format: | Book |